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Unchanged since its creation in 1880, Epices Rabelais is
a delicate and finely ground blend of herbs and spices.
Its characteristic flavor is appreciated in the preparation
of meat dishes and delicatessen pork meats such as hams,
pâtés, rillettes, black pudding, roasts,
poultry and ready-made dishes. The fruit of a skilful
combination of aromatic plants, Epices Rabelais is the soul,
the hidden spirit of refined dishes.
These renowned spices have today more than ever their place
both in traditional home-made products as well as in the
modern food industry.
Find 150 recipes and ideas for using Epices Rabelais in the
collection "Cuisine d'Hier et d'Aujourd'hui" and on the
internet at www.epices-rabelais.com.
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